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Artichoke Wreath
serves 6-8 1/4 lb. sliced prosciutto 2 10-ounce packages of frozen artichoke hearts, thawed and drained 1 1/2 tbs. butter 1 onion chopped 1 clove garlic, minced 4 eggs 1 c. heavy cream 1/2 c. parmesan cheese salt and pepper 1/4 tsp. nutmeg
Preheat oven to 350 degrees. Oil a 4-cup ring mold and line with prosciutto slices, leaving about 2 inches of prosciutto hanging over the edge of the mold for enclosing later. Chop artichokes in a blender or food processor. Melt butter in a skillet and add onion and garlic. Cook until soft. In the meantime, beat eggs in a large bowl and add cream, cheese, the onion/garlic mixture, and seasonings. Stir in artichokes and pour mixture into the prosciutto lined mold. Cover top with overhanging prosciutto. Place mold in a pan of hot water in the oven and bake for 30 minutes.
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